I finally tried making Brussels sprouts inspired by the ones at Cooper’s Hawk, and they turned out so good I could’ve eaten the whole pan myself.
They roast up crispy on the edges while staying tender inside, and the glaze gives them that sweet-and-savory balance that makes them irresistible.
What I love most is how this recipe takes a veggie that sometimes gets overlooked and turns it into the star of the meal. For me, it’s the kind of side dish that works just as well for a weeknight dinner as it does on the holiday table.
Why You’ll Love This Recipe
These Brussels sprouts are the perfect balance of crispy, sweet, savory, and nutty. The deep caramelization from frying or roasting pairs beautifully with the honey-balsamic glaze and toasted cashews.
It’s also easy to customize: make it spicier, keep it vegan, or swap in your favorite nuts. They’re fancy enough for entertaining but simple enough for weeknight dinners — and they disappear fast.
What You’ll Need
For the Brussels Sprouts:
- 1½ pounds Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil (or neutral oil for frying)
- Salt and pepper, to taste
- Optional: 1 tablespoon cornstarch (for extra crispiness if roasting)
For the Honey-Balsamic Glaze:
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon soy sauce or tamari
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
Toppings:
- ⅓ cup toasted cashews, roughly chopped
- Optional: fresh chopped parsley or green onions for garnish
Pro Tips
- Dry your Brussels sprouts well after washing — moisture prevents crisping.
- Roast or air fry if you want a lighter version without deep frying.
- Make extra glaze — it keeps well in the fridge and is delicious on veggies or grilled meat.
- Toss with the glaze just before serving to keep that crispy texture.
- Toast the cashews in a dry skillet for extra crunch and flavor.
Tools You’ll Need
- Baking sheet or air fryer
- Small saucepan
- Mixing bowl
- Whisk
- Spatula or tongs
- Knife and cutting board
Substitutions and Variations
- Vegan version: Use maple syrup instead of honey and tamari instead of soy sauce.
- Nut-free: Omit cashews or use sunflower seeds for crunch.
- Spicy kick: Add a drizzle of sriracha or red pepper flakes to the glaze.
- Roasting vs. Frying: Frying gives you ultimate crisp, but roasting or air frying is healthier and just as tasty.
- Add bacon: A sprinkle of crisp bacon pairs beautifully with the glaze.
Make Ahead Tips
The glaze can be made up to 5 days ahead and kept in the fridge.
You can also prep the Brussels sprouts earlier in the day — just trim and halve them, then store in a sealed container until ready to cook.
Instructions
1. Prep the Brussels Sprouts
Trim the ends off the Brussels sprouts and cut them in half. Rinse well and pat completely dry with a towel. If roasting, preheat oven to 425°F.
2. Make the Glaze
In a small saucepan over medium heat, combine balsamic vinegar, honey, soy sauce, Dijon mustard, and minced garlic. Simmer for 2–3 minutes, stirring often, until slightly thickened. Remove from heat and set aside.
3. Roast or Air Fry the Brussels Sprouts
Toss Brussels sprouts with oil, salt, pepper, and a tablespoon of cornstarch if using. Spread cut-side down on a baking sheet. Roast for 25–30 minutes until deep golden and crispy. Alternatively, air fry at 375°F for 15–20 minutes, shaking halfway.
4. Toast the Cashews
While sprouts are roasting, toast the cashews in a dry skillet over medium heat until golden and fragrant. Let cool slightly and chop coarsely.
5. Toss and Serve
Once sprouts are crispy, transfer to a bowl. Drizzle with glaze and toss gently. Top with chopped cashews and fresh parsley or green onions. Serve immediately.
Leftovers and Storage
Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a 375°F oven or air fryer to restore crispness. Avoid microwaving, which will make the sprouts soggy.
Recipe FAQs
Q: Can I fry these like Cooper’s Hawk does?
Yes! Heat about 2 inches of oil to 350°F and fry sprouts in batches until golden and crispy. Drain well on paper towels before tossing in glaze.
Q: Is this recipe gluten-free?
To make it gluten-free, be sure to use tamari instead of soy sauce and check your other labels.
Q: Can I use frozen Brussels sprouts?
Fresh is best for crispiness, but if using frozen, thaw completely and dry thoroughly before roasting or frying.
Q: What kind of balsamic vinegar should I use?
Use a good-quality, aged balsamic for the richest flavor — avoid anything too thin or overly acidic.
Crispy, Sweet, and Totally Irresistible
These Cooper’s Hawk-inspired Brussels sprouts are proof that vegetables can steal the spotlight.
With their crispy texture, bold glaze, and crunchy toppings, they’re more than just a side dish — they’re the first thing gone from the table.
Give them a try and let me know how they turned out! Did you roast, air fry, or go all-in with deep frying? Leave a comment below — I love hearing your delicious spins!